1 med. or lg. eggplant
1 (8 oz.) pkg. Mozzarella cheese
1 (8 oz.) pkg. Parmesan cheese
2 jars or cans spaghetti sauce
1 (6 oz.) can mushrooms
Bread crumbs
2 eggs
2 c. milk
Crisco shortening

Preheat oven to 350 degrees. Cut eggplant into thin slices. Mix eggs and milk in a large bowl. Dip slices into batter and then cover with bread crumbs. Fry breaded sliced in small amount of Crisco, until both sides are brown. (Electric skillet works best.)

While slices are frying, layer bottom of pan with some sauce. Place fried eggplant in single layer, then cover with sauce, mushrooms and cheese. Continue this until all eggplant is gone. Cover top layer of eggplant with rest of sauce and cheese. Bake until cheese bubbles and turns light brown, about 30 minutes.